http://scholars.ntou.edu.tw/handle/123456789/17370
標題: | Purification and Identification of Cholesterol Micelle Formation Inhibitory Peptides of Hydrolysate from High Hydrostatic Pressure-Assisted Protease Hydrolysis of Fermented Seabass Byproduct | 作者: | Chen, Guan-Wen Lin, Hong-Ting Victor Huang, Li-Wen Lin, Chia-Hua Lin, Yu-Hsin |
關鍵字: | bile acid binding capacity;cholesterol micellar solubility;seabass byproduct;high hydrostatic pressure assisted protease hydrolysis;hypocholesterolemic peptide | 公開日期: | 1-五月-2021 | 出版社: | MDPI | 卷: | 22 | 期: | 10 | 來源出版物: | INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES | 摘要: | This research focuses on the proteolytic capacity of sea bass byproduct (SB) and their hypocholesterolemic activity via the cholesterol micelle formation (CMF) inhibition. SB was fermented with seven mixed lactic acid bacteria for 5 h at 42 degrees C. The lactic fermented SB was hydrolyzed with Protease N for 6 h under HHP to obtain the SB hydrolysates (HHP-assisted Protease N hydrolysis after fermentation, F-HHP-PN6). The supernatant was separated from the SB hydrolysate and freeze-dried. As the hydrolysis time extended to 6 h, soluble protein content increased from 187.1 to 565.8 mg/g, and peptide content increased from 112.8 to 421.9 mg/g, while inhibition of CMF increased from 75.0% to 88.4%. Decreasing the CMF inhibitory activity from 88.4% to 42.1% by simulated gastrointestinal digestion (FHHP-PN6 was further hydrolyzed by gastrointestinal enzymes, F-HHP-PN6-PP) reduced the CMF inhibitory activity of F-HHP-PN6. Using gel filtration chromatography, the F-HHP-PN6-PP was fractioned into six fractions. The molecular weight of the fifth fraction from F-HHP-PN6-PP was between 340 and 290 Da, and the highest inhibitory efficiency ratio (IER) on CMF was 238.9%/mg/mL. Further purification and identification of new peptides with CMF inhibitory activity presented the peptide sequences in Ser-Ala-Gln, Pro-Trp, and Val-Gly-Gly-Thr; the IERs were 361.7, 3230.0, and 302.9%/mg/mL, respectively. |
URI: | http://scholars.ntou.edu.tw/handle/123456789/17370 | DOI: | 10.3390/ijms22105295 |
顯示於: | 食品科學系 |
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